Zobrazeno 1 - 10
of 740
pro vyhledávání: '"organoleptic evaluation"'
Publikováno v:
Clinical Nutrition Open Science, Vol 57, Iss , Pp 218-230 (2024)
Summary: Over the past few decades, nutrition and nutritious care have added broad clinical and scientific attention, where increased information on clinical nutrition and metabolism for chronic and acute diseases has led to rapid progress in the adv
Externí odkaz:
https://doaj.org/article/3beb64c424d94fb6a57ea3f3a53c42d7
Autor:
Mohammed M. Qaid, Saud I. Al-Mufarrej, Maged A. Al-Garadi, Abdulaziz A. Al-Abdullatif, Abdulmohsen H. Alqhtani, Rashed A. Alhotan, Abdulrahman S. Alharthi, Abdulgader Y. BaZeyad
Publikováno v:
Italian Journal of Animal Science, Vol 22, Iss 1, Pp 1050-1066 (2023)
The effects of dietary supplementation with Rumex nervosus leaves (RNL) on fatty acid (FAs) indices, organoleptic evaluation, performance index, and feed efficiency were investigated. This study consists of five treatments. Broilers in treatments 1
Externí odkaz:
https://doaj.org/article/22a8ad2434f44c77872fe52586246130
Autor:
Mohammed, Akram M., El-Anany, Ayman Mohammed, Althwab, Sami A., Alhomaid, Raghad M., Alharbi, Hend F., ALgheshairy, Reham M., Ali, Rehab F.M.
Publikováno v:
Nutrition & Food Science, 2023, Vol. 53, Issue 6, pp. 1045-1058.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/NFS-03-2022-0094
Autor:
Rui Wang, Lin-Xuan Wu, Bing-Xin Guo, Peng-Hao Zhao, Wen-Ting Yin, Hua-Min Liu, Hong-Xian Mei, Ying-Hui Duan
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101203- (2024)
The study characterized the aroma-active compounds produced by sesame hulls at three roasting temperatures and analyzed the similarities and differences in the aroma profile of sesame hulls with whole seeds and kernels after roasting. Roasting hulls
Externí odkaz:
https://doaj.org/article/6b8b365fc12047c2a8c0303101a7fa48
Publikováno v:
Foods, Vol 13, Iss 15, p 2414 (2024)
Recent consumer demand for non-dairy alternatives has forced many manufacturers to turn their attention to cereal-based non-alcoholic fermented products. In contrast to fermented dairy products, there is no defined and standardized starter culture fo
Externí odkaz:
https://doaj.org/article/0a1eae2c457142b2939ae91863005f44
Autor:
DIANA CRUCIRESCU
Publikováno v:
Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry, Vol 24, Iss 1, Pp 061-071 (2023)
The present study analyzes the acidifier from thinned unripe apples, in order to obtain a source of natural acidity. The technological scheme for obtaining the natural acidifier was developed, which was characterized by high acidity (2.21 ± 0.1 %) a
Externí odkaz:
https://doaj.org/article/46290f5bb3fb48ceb53ed907380625f7
Autor:
M. D. Perig, Y. I. Kyryliv
Publikováno v:
Ukrainian Journal of Veterinary and Agricultural Sciences, Vol 6, Iss 1, Pp 18-23 (2023)
The article provides data on modern lamb production systems and factors affecting their quality. In order to obtain high-quality lamb, a mineral-phytobiotic additive was developed, which includes sulfate and sodium metasilicate as sources of sulfur a
Externí odkaz:
https://doaj.org/article/099190cc304a4f63af09493e3692b095
Autor:
O. Melnyk, T. Marenkova
Publikováno v:
Zernovì Produkti ì Kombìkorma, Vol 22, Iss 3, Pp 45-50 (2023)
One of the progressive directions in the development of the production of food products and culinary products is the creation of new flour products and giving them a functional focus by using natural ingredients. The biologically active complex of mi
Externí odkaz:
https://doaj.org/article/8273a72de75042fc9b426e10e2d6568f
Autor:
Wenxin WU, Zhanmin QIN, Jiali LIU, Liuyan CHEN, Yuping XIA, Xianan LI, Xiaoyong LIU, Yonghua LI
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 5, Pp 149-157 (2023)
Objective: To explore the effect of different processing technology on the quality and functional activity of Taxilli Herba tea. Methods: A total of eight different samples of Taxilli Herba tea were prepared by different procedures combined with 3 pr
Externí odkaz:
https://doaj.org/article/4accf7434b0d40ababb369a249268f6d
Autor:
Eman Abo-Zaid
Publikováno v:
New Valley Journal of Agricultural Science, Vol 3, Iss 7, Pp 659-668 (2023)
Oats have a high content of β-glucan soluble fiber. Its consumption lowers cholesterol and the glycemic response. One of the main components of many baked confectionery goods is sucrose. Reducing the amount of refined sugar in food has become urgent
Externí odkaz:
https://doaj.org/article/63e24d0fe5fa4ae1a1cb80d1d446100e